Open AccessEffect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
Author(s) -
Oğuz Gürsoy,
Yusuf Yılmaz,
Özge Gökçe,
Kübra Ertan
Publication year - 2016
Publication title -
emirates journal of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 28
eISSN - 2079-0538
pISSN - 2079-052X
DOI - 10.9755/ejfa.2015-09-719
Subject(s) - food science , rheology , ultrasound , sonication , ultrasound treatment , raw milk , viscosity , chemistry , raw material , materials science , chromatography , medicine , composite material , radiology , organic chemistry
The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70C were carried out at different ultrasound powers (100, 125 and 150W). Yogurt drinks were produced with milk samples processed with thermosonication or conventional heating (10 min at 90C). Thermosonication treatment did not influence proximate composition and color properties of samples; however, it decreased serum separation values significantly while increasing apparent viscosity values at higher ultrasound power. Rheological measurements indicated that all yogurt drink samples exhibited a non-Newtonian behavior. In conclusion, thermosonication treatment could be successfully used in the production of yoghurt drink and improve its major quality parameters such as delayed serum separation and increased apparent viscosity.
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